A recipe by Amanda Laird, found in a New Zealand newspaper Some interesting info I found.... A traditional Limousin clafoutis contains pits of the cherries. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor..... I'd like to make one with the pits and another without to find out which is better.
I love hunan beef but could not find any on this site. I found this by Lila Voo
BellaOnline's Chinese Food Editor. I learned that Hunan is a region in China known for their hot and spicy food. This uses Thai chilies, so if you don't like heat, you may want to remove the seeds the first time you make this.
The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten. Because Dutch process cocoa is neutral and does not react with baking soda, it has to be used in recipes that require baking powder. There are two options of baking this, oven method or bread machine method. I'm going to tag this as a Dutch Cuisine only because it uses Dutch process cocoa. This recipe is from King Arthur Flour company.